By Kaitlynn Garrett
I smelled it. I was out for a walk as the sun was getting ready to set, and the wind blew through the trees spreading that unmistakable smell of Fall in the air. As soon as I get that first whiff, it’s hard for me not to pull out all of my sweaters and flannels, but the temperatures outside aren’t quite low enough yet. However, that does nothing to stop me from turning on all the fans in the house, restarting Gilmore Girls for the billionth time, and pretending that pumpkin spice season is in full effect.
Earlier this week, as I was sitting with a blanket wrapped around me from head to toe and tearing up once again after (spoiler alert) Rory and Dean break up, I realized that there was one recipe that would go perfectly with this moment. I quickly added everything to an online pickup order, and was ready to go.
If you’re anything like me, there’s nothing better than warm soup on a cold day. I mean, it’s not cold out yet, but I couldn’t wait any longer. One of my all-time favorite soups is the classic Loaded Potato, but I wanted something a little lighter on the carb count. I was definitely skeptical when my mom first made this a few years ago, but it quickly became a favorite go-to recipe when I am craving comfort food.
Now, I made a smaller batch of this, but feel free to add a second head of cauliflower to make it thicker! I also used half and half instead of heavy cream to save some calories. Personally, I think it makes it just as creamy, but it’s just my preference. I included some of my favorite toppings to add in the recipe below, but I’ve also served the soup with ham or chicken instead of bacon. It can be whatever you have in the fridge!
- 1 Head of Cauliflower
- 6 Cups of Chicken Broth (I prefer lower sodium)
- 1 – 1 ½ Cups Half and Half
- 2 Tbs. Butter
- 1 Yellow Onion
- 1 tsp. Minced Garlic
- 1 tsp. Thyme
- Salt and Pepper to taste
- Bacon (I use lower sodium)
- Green Onions
- Sour Cream
- Chop cauliflower, add it to a pot, cover with water, and cook on high heat until it comes to a boil.
- Let it boil until fork tender. I let mine sit for about 20 minutes, which gave me time to prep the other ingredients.
- Chop the yellow onion and the green onions and set to the side separately.
- I cooked my bacon in the microwave on a pan that allows the fat to drain off easier. I use the bacon to go on top of the soup rather than cooking it as a part of the soup so that it doesn’t get soggy.
- Once the cauliflower is cooked through, drain it in a strainer and set it to the side.
- In your pot on the stove, add your butter, yellow onion, and garlic. Cook on high heat until the yellow onions are almost see through, which is about 5 minutes.
- Add the cauliflower back to the pot. Pour in the chicken broth.
- Using an immersion blender, or a regular blender (just be careful blending the hot liquid!), blend your soup together. Some people like their soup creamy and without lumps, but I personally like having lumps in mine to make it more like the potato soup it mimics.
- Stir in thyme, salt, and pepper.
- Bring to a boil, lower to a simmer, and let the soup reduce and thicken.
- Serve in bowls and add whatever toppings your heart fancies!
(See the finished product below)
Did I burn the roof of my mouth because I was too excited to eat this?
Did I accidentally add too much sour cream on top?
Was it everything I had been craving and the perfect addition to my Gilmore Girls marathon?
Do I hope that you try this recipe and love it as much as I love it and Stars Hollow?